A flying Leap on Carrot Cake

Mrs. Brownie’s Carrot Cake- Better than a Master Baker. This is a take off from the fabulous cute book By Gesine Bullock-Prado. If you need a quick read to make you smile, this is a great book with recipes that are absolutely fabulous. Every recipe of hers that I have used as a base has just been too good. Her writing style is light and fun with lots of vignettes that will make you feel more human. Plus if you need some inspiration on finding passion in your life, she might make you take action.
Just a note, if you don’t want anything but carrots in this one use a full 3 c. (If you read the book you will understand why.)I baked this in 4 floured and greased silicone pans for 25 min-perfection. Use a longer time if you just use 3 pans as the batter depth is greater.
I don’t claim to be a Master baker but hey if you get inspiration from one things can only get better. Smile, Smile, Smile, and savour every delectable soft mouthful.
For the cake
1 ½ cups vegetable oil, plus additional for the pans
2 cups sugar
4 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
¾ teaspoon nutmeg
½ t ginger
1 t vanilla
½ t cloves
½ c coconut
1 c crushed pineapple not totally drained
½ c chopped dates or raisins (plumped in boiling water for 10 min then drained.)
2 1/2 cups finely grated peeled carrots (about3/4 pound)
For the caramelly cream cheese frosting
4 cups of confectioners’ sugar
1 8-ounce packages cream cheese, at room temperature
4 tablespoons (1/2 stick) unsalted butter, at room temperature
1 teaspoon vanilla extract
1 stick browned butter cooled slightly with 1 T molasses
For the cake
Preheat the oven to 325 °F. Lightly grease three 8-inch round cake pans with 1 ½-inch sides. Line the bottoms of the pans with wax paper and lightly grease the paper.
Place the sugar and oil in the bowl of an electric mixer and beat until combined. Add the eggs one at a time, beating well after each addition.
Sift the flour, baking powder, baking soda, salt, cinnamon, ginger and clove into the sugar and oil mixture and beat on low until all ingredients are incorporated. Stir in the carrots, coconut, dates, and pineapple. Incorporate until all add ins are well dispersed.
Pour the batter into the prepared pans, dividing equally. Bake about 25-30 minutes, until a toothpick inserted into the center comes out clean, if you must. But you can also gently press the top; if it springs back and if the cake begins to pull away from the sides of the pan, it’s done. Set the cakes on racks and let them cool in the pans 15 minutes. Invert the cakes onto the racks and cool completely. (Cakes can be made 1 day ahead. Wrap tightly in plastic and store at room temperature.)
For the frosting
In an electric mixer, beat all the ingredients with the whisk attachment until smooth and creamy. I add the browned butter once everything else is creamed in a steady stream fro best incorporation of a light caramel flavor.
To assemble the cake
Place one completely cool cake layer on a lovely cake platter. Spread with ¾ cup frosting.
Top with another layer cake layer. Spread with ¾ cup frosting. Top with the remaining cake layer. Using and offset spatula spread the remaining frosting in decorative swirls over the sides and top of the cake.
This or Gesine’s Original recipe will know your socks off. From what I understand this is what was served at her sister’s wedding.

Beef

No this is not about deliciously yummy dead cows- having said that the steaks on St Valentine's day were amazing- I really have an issue with people who apologize for using a mix. Know that if you bring something that you have created from a mix to eny event that I attend, you get FULL CREDIT. Thank you so much for what ever it is that you were so willing to take the time and make, when I know that you could have bought a box off a shelf. I love the fact that you brought something from your home to share. So next time you begin to make excuses for opening a box in the pursuit of making a contribution to the well being another individual, stop. Please recognize that it truly is the thought that counts, and if you didn't spike the item with fecal matter (The Help/) or put methyl blue in the item I know that it was out of love.
Nonetheless, I realize sometimes that the mix can be a bit lack luster. So turn up the Wow factor with this simple recipe from one of the greatest cooks I know. Or experiment with adding an extra extract, or substituting a different liquid. Add Jello to change the color and flavor. The possibilities are endless; thus, the cookbook franchise on the whole mix thing (one of my least favorite cookbooks ever). Hopefully, all the love and time you put into your creation comes across in the manner you were hoping for, and if not, at least you did something instead of being a spectator in your own story.
Grandma Talley's Kahlua Cake- Yes it uses real liquor. If you are uncomfortable replace the liquid with juice or water (milk will mute the chocolate flavor) and add 1 tsp coffee flavor or your own favorite undertone for chocolate-fruity, nutty, or deep. Having said that Grandma Talley served this to us when we were young and I don't recall any "hard" flavor as chemically it should bake off.
Preheat Oven to 350 great and dust 10 in bundt with cocoa powder for easier release.
1 chocolate cake mix-any variation but no pudding int he mix.
1 box instant chocolate pudding
1/2 c. oil
3 eggs
1/2 c. Kahlua
1 c. or 8 oz sour cream
1 tsp vanilla
1/2 package chocolate chips-we always use semi-sweet

Combine everything but the chocolate chips in a big bowl and mix until just combined no dry streaks, don't beat this one to death the thick crumb is more like a coffee cake. Pour into prepared bundt pan and bake for 45-55 min. until cake springs back when you press it or use the toothpick test don't open oven early. Cool for 10 min, then run a butter knife around it to loosen the edges.flip onto serving plate, and dust with lots of powdered sugar. If you prefer put a potted plant in the center and serve to hunger family members.
This is a favorite from my childhood. Smile with each bite and savour the chocolatey goodness of a freakin' mix.
Faithfully,
Mrs. Brownie